Banana bread is a popular bread in my household. It's very simple to make and bananas are around all year, so I bake them often. I have a recipe I like and pretty much that has been my go-to recipe. Why change something that works, right? But I'm always open to new recipes. While searching for quickbreads, I came across another banana bread recipe that caught my eye. This one has sour cream in it, which gives it added moisture. And yes, this bread was moist and was quite good. The only modification I made was instead of using all white sugar, I subbed equal amounts of white sugar, brown sugar, and raw sugar. I halved the recipe and got two 9x5 loaves. Oh, and I didn't sprinkle the cinnamon sugar mixture on the pan, but just sprinkled on top. A streusel topping might be good too.